Correct the above items today. Observed thawing chicken in hand sink of main kitchen and hand sink in salad/dessert area not working - discussed for correction.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Last date of sale or service not recorded on the tags.
Correction: Record the last date of sale or service on each tag and store/retain in chronological order for 90 days from the recorded date.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk in cooler cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below.
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01/28/2016 | Follow-up | |
Correct the remaining items today, maintain the corrected items as corrected.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink containers.
Correction: Instruct staff to drink from closed containers such as a cup with a lid and straw.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Staff not able to locate tag for the open bag of mussels.
Correction: Do not serve shellfish without tags.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Last date of sale or service not recorded on the tags.
Correction: Record the last date of sale or service on each tag.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk in cooler and salad prep cooler cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple foods observed not bearing date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Staff observed washing containers at a prep sink and not sanitizing.
Correction: All food contact surfaces shall be sanitized before use after cleaning.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at the handsink in the kitchen
Correction: Provide hand soap at each hand sink at all times.
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01/14/2016 | Routine | |
Note:item 740 - PIC was not able to obtain parasite destruction statement - fish is served fully cooked per PIC. Item is now in compliance.
Correct the remaining items today. Maintain the corrected items as corrected.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Last date of sale or service not recorded on shellfish tags.
Correction: Record the date of last sale or service on the tags.
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01/07/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers in various locations.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Last date of sale or service not recorded on shellfish tags. Bags (of shellstock) observed in the cooler without tags.
Correction: Record the date of last sale of service on the tags. Do not use shellstock without identification.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food.
Correction: Instruct staff to use gloves or other suitable utensils when handling ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal food below ready to eat food. Store raw animal food with higher cook temperatures below raw animal food with lower cook temperatures.
- Records - Creation and Retention
Observation: Parasite destruction records not available for fin fish that are served undercooked.
Correction: Obtain and maintain this documentation for 90 days from last sale or service.
- Critical: Cooling*
Observation: Improper cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the date mark the food should have been previously discarded.
Correction: Promptly discard items at the end of the seven day holding period.
- Critical: First Aid Supplies, Storage (corrected on site)
Observation: Headache remedy stored improperly.
Correction: Store medicine/first aid items in a kit or container.
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12/23/2014 | Routine | |
Correct the above item within three days.
Discusses shellstock record keeping system with PIC - please be sure to remind all staff to record last date of sale or service on each tag.
- Critical: Shellfish - Shellstock Identification* (repeated violation)
Observation: Shellstock observed bearing retail tags.
Correction: Obtain shellstock in containers bearing tags as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish and 12 VAC 5-421-410.
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04/17/2013 | Follow-up | |
ACR 28143
Site visit made to conduct post-inspection conference and to pick up copies of sales reports for 03/15/2013.
According to the report - 6 appetizers containing mussels were sold - 4 entrees containing mussels were sold - 13 specials containing lobster, shrimp and scallops were sold.
According to the PIC no staff members called out sick or were sent home sick from March 1 - March 15.
Note: PIC indicated that the supplies keeps copies of tags on file - provide to EHS if located.
No violation noted during this evaluation. | 04/09/2013 | Complaint | |
Correct the above items prior to the follow-up inspection.
- Critical: Hands - When to Wash*
Observation: Food service workers were observed failing to wash their hands after touching their hair and/or face.
Correction: Instruct all food service workers to wash their hands after touching bare human body parts or hair.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A food service worker was observed eating and drinking from an open container in the kitchen.
Correction: Instruct all food service workers to eat only in designated areas and to drink only from a closed container such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Shellfish - Shellstock Identification*
Observation: Little neck clams and pasta neck clams observed bearing retail tags.
Correction: Obtain shellstock in containers bearing tags as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish and 12 VAC 5-421-410.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The facility was not able to locate tags from the shellstock sold or served within the past 90 days.
Correction: Maintain the identity of the shellstock by using an approved record keeping system that keeps the tags in chronological order correlated to the date recorded on each tag (the date when the last shellstock is sold or served).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the date marks the foods should have been previously discarded.
Correction: Promptly discard foods that have reached the end of the seven day holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The Consumer Advisory disclosure is not posted in conjunction with a menu item that is served raw or undercooked.
Correction:
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Tongs and a food storage container stored in the hand sink.
Correction: Remove the items blocking the sink and maintain access at all times.
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04/08/2013 | Risk Factor | |
ACR 28143
Complaint inspection conducted in response to a food borne illness report.
The appetizer specified by the complainant is not currently on the menu and the main dish was a special of the day. EHS requested sales numbers for these items for March 15.
The PIC was not aware of the complaint. The PIC was asked to verify if any staff were sent home or called out sick in the two weeks leading up to March 15.
Facility is asked to provide the above information at the post inspection conference scheduled for 04/09/2013 at 2:00 PM.
No violation noted during this evaluation. | 04/08/2013 | Complaint | |
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